You say Tabbouleh, I say Tabbuli

Here’s the next in our series of “Please don’t make me cook in this heat!” Tabbouleh is such a versatile, delicious and filling grain salad that you must add it to your repertoire. Some love it with more parsley than bulgur wheat, some love it stuffed with mint. There’s cilantro on this salad (but that’s because I didn’t have any more parsley to garnish it). It is a little known fact that bulgur wheat (the parboiled, dried and cracked version of whole wheat) has fewer calories, less fat and about twice the fiber of brown rice. And here’s the kicker–you don’t have to wait 40 minutes and heat up your kitchen to eat it!

Tabbouleh with Garbanzos

This dish is a re-envisioned version from my first-ever vegetarian cookbook, “Fast Vegetarian Feasts,” published in 1982 by Martha Rose Shulman. As with many dishes I have made hundreds of times, I vary it according to what I have on hand, but the basic dressing ingredients came from Martha and they make a fantastic tabbouleh! Everyone loves this dish. I have added a chia oil substitute with no loss in flavor. This makes the dish as healthy as it is delicious—you can leave out the olive oil entirely if you like.

1 ½ cups raw medium grind bulgur (you can find bulgur at health food stores or in the Bob’s Red Mill section of your
grocery store)
1 cup boiling water
Juice of one lemon
½ cup white vinegar
2 cloves garlic (put through a press or minced fine)
1 tsp. prepared mustard
¾ tsp. ground cumin
¼ cup olive oil
½ cup chia oil substitute*
1 bunch green onions, both whites and as much green tops as you like
½ cup chopped parsley
2 tomatoes, flesh only, chopped (so core them and remove the watery innards)
1 English seedless cucumber, diced (you choose if you like it peeled or not)
1 15 oz. can garbanzo beans, rinsed and drained
Salt and freshly ground pepper

Put raw bulgur in a large bowl
Heat water and pour over bulgur
Whisk together next seven ingredients and pour over bulgur
Layer next five ingredients on top of bulgur and cover the bowl with a towel
After about an hour toss the whole salad together and let sit at room temperature
Season with salt to taste and freshly ground pepper

*Stir 2 teaspoons chia seeds into ½ cup warm water. Allow to sit for 5 minutes to gel. Stir and add to recipe as an oil replacement.


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